Salted Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
10 mins
Chill Time
30 mins

A delicious sweet and salty twist to soft and chewy chocolate chip cookies with the addition of both milk and dark chocolate chips and sea salt.

Yield: 6 dozen cookies
  • 2 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 and 1/4 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
  • 1 cup milk chocolate chips
  • coarse sea salt
  1. In a medium-size bowl, whisk together flour, baking soda, and kosher salt. Set aside.

  2. In a large bowl using an electric mixer, lightly cream together butter and sugars; try not to incorporate too much air. Add eggs, one at a time, then vanilla extract; mixing after each addition until smooth.

  3. Add flour mixture to wet ingredients; mix just until combined.

  4. Gently fold in dark chocolate and milk chocolate chips.

  5. Cover cookie dough with plastic wrap and refrigerate for 30 minutes, or overnight.

  6. Preheat oven to 350F degrees.

  7. Scoop chilled dough into 2 teaspoon balls, or use a small cookie scoop to scoop balls of dough. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet. Sprinkle with coarse sea salt. Keep dough chilled in between batches.

  8. Bake 8-10 minutes, or until edges are golden brown.

  9. Cool cookies on baking sheet on wire rack 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!


Salted Chocolate Chip Cookies should be stored in an airtight container and will keep 4+ days.

Recipe adapted from Dan Kluger.